Harry Potter Induced Baking: Meet the Praline Snickerdoodle with Salted Caramel Drizzle

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Today was a cookie baking sort of day.

Do you even see that delicious blob of caramel-y goodness???

The sister-in-law wanted to watch Harry Potter this afternoon and watching Daniel Radcliffe save the wizarding world from He-Who-Must-Not-Be-Named always makes me want to bake a copious amount of cookies.

We started with a basic chocolate chip recipe based of this one. But we were left wanting something more. Something just as rich as chocolate sans chocolate.

So we got creative.

Necessity is the mother of invention after all. 

We gathered our basics:

flour, white sugar, brown sugar, vanilla, egg, you know…the usual.

But then we had these English Toffee bits…and pecans.

So….we created Snickerdoodle Toffee Pecan Cookies with a Butterscotch Caramel Sea Salt Drizzle.

So it’s a little wordy…

I think I’ll just call them “Christmas Cookies” because I want to give them away at Christmas.

Or maybe Praline Snickerdoodles with Salted Caramel Drizzle..

Five bucks to the first person to come up with a better name. Really. 

How to Snickerdoodle: Yields: ~24 med. cookies — 15 minutes prep / 45-120 minutes total (depending on your patience level!) 

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1) Gather your ingredients

1 stick – unsalted butter

1/2 cup – Crisco shortening

2/3 cup – white sugar

3/4 cup – lightly packed brown sugar

1 egg

Splash – vanilla extract

1 tsp/ to taste – ground cinnamon

1 tsp – Cream of Tartar

1 tsp – baking soda

3 tsp – baking powder

3 tsp – sea salt – divided

2 cups – all purpose flour

3 Tbsp – cornstarch

1.25 cups – toffee bits

handful ~1/2 cup – finely crushed pecans

2) In a stand mixer/handheld mixer, cream butter, shortening, and sugars together until lightly combined.

3) Add egg, vanilla, cinnamon and lightly mix until combined

4) In a separate bowl, combine flour, baking soda, powder, cornstarch, salt, and cream of tartar. Whisk together.

5) Turn mixer on low, (I use 2 on my KitchenAid stand mixer) and slowly add dry ingredients to wet ingredients. I start with about 1 cup of dry and add in 1/3 cup intervals.

6) After dough is formed, pour in toffee bits and pecans and fold together until evenly distributed.

7) Cover dough and refrigerate for at least 2 hours but no more than 48 hours. (Or if you’re impatient like me, cover and put in the freezer for 20 minutes.)

8) While you’re waiting on your dough to chill, preheat the oven to 360º F and grab your favorite caramel sauce. I love Mrs. Richardson’s Butterscotch Caramel Sauce. Buy it here!

One of these days I’ll stop being afraid of caramel sauces…but for now, store bought is perfect. I’m not Ina Garten. Store bought will always be fine.

Tick Tock…

20 minutes/2 hours later….

9) Roll your dough into about 1″-1.5″ balls and place at least 3 inches apart on an ungreased cookie sheet

10) Bake for 10-13 minutes at 360ºF. Cooking times will vary, mine were perfect at 12 minutes but I’d say check on them at 9 minutes and definitely don’t bake longer than 14 minutes!

11) Remove your cookies from the oven and allow to sit on their sheet for at least 5 minutes! Don’t skip this step or else you’ll have broken, sad cookies.

12) Once 5 minutes have passed, place on a cookie cooling rack to continue cooling.

13) Once their just barely warm to the touch it’s time to drizzle! Drizzle your caramel sauce onto the cookies in whatever design you like using a spoon/knife. Be careful not to be too heavy handed. You don’t want to over power the nuttiness of the toffee and pecans.

14) After you’re done drizzling, sprinkle coarse sea salt over each cookie to help cut through the richness of the cookie.

That’s it! You’re done!

Share your recommendations, pictures, comments, questions below!

Stay smiling, stay baking, stay warm!!

Peace, love, and cookies.

Amen.

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